Lipid Content of Fishes and Shellfishes (111 - 120)

3.3 g

(per 90 g edible portion)
Fish paste product (satsuma-age)
3.1 g

(per 150 g edible portion)
Bastard halibut (cultured, raw)
0.4 g

(per 10 g edible portion)
Japanese sand lance (ameni)
2.3 g

(per 130 g edible portion)
Amago salmon (cultured, raw)
1.5 g

(per 96 g edible portion)
Black rockfish (raw)
0.5 g

(per 15 g edible portion)
Shirasuboshi (semi-dried)
2 g

(per 130 g edible portion)
Horse mackerel (raw)
1 g

(per 30 g edible portion)
Squid, Processed product (shiokara)
4.1 g

(per 200 g edible portion)
Dried flounder
6.1 g

(per 360 g edible portion)
Fat greenling (raw)

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